I like shrimp.
I think it’s one of my favourite seafoods.
I also like crab and lobster and salmon.
But shrimp is relatively affordable and easy to prepare. That always earns points in a university student’s hectic life.
Feta and tomato sauce is a combination I have never tried before this, and now I ‘m wondering how I ever lived without it. The feta is a lovely, creamy, delicious addition to this shrimp and tomato sauce. I don’t recommend leaving it out if you can!
This recipe is only for the sauce alone, but I boiled up some pasta and made it into a more filling dish, but the sauce is thick enough to be eaten by itself!
Baked Shrimp in Tomato Feta Sauce
1 tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 (28 oz.) can diced tomatoes, with juices
1/4 cup minced fresh parsley
1 tbsp. minced fresh dill or 1 tsp. dried dill
1 to 1 1/4 lbs. medium raw shrimp, peeled and deveined (thawed if frozen)
Salt and pepper, to taste
3 oz. feta cheese (about 2/3 cup, crumbled)
Preheat the oven to 425 degrees F. Heat the oil in a large skillet over medium-high heat. Add the onions and cook until soft, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more. Add the tomatoes and bring to a simmer. Reduce the heat and let the sauce simmer for 5-10 minutes, until the juices thicken a bit. Remove the sauce from the heat, and stir in the herbs, shrimp, feta cheese, and salt and pepper to taste.
Transfer to a baking dish, if desired, and bake until the shrimp are cooked through, about 10-12 minutes. Serve immediately.
Source: Annie’s Eats